Artichoke, Mushroom and and Beef Burritos
- 1 cup Onion chopped
- 2 Bell Peppers chopped
- 1 cup Celery chopped
- 1/2 pound Mushrooms sliced
- 8 oz Ground Beef 95% lean
- 1 cup Artichoke Hearts canned in water
- 1/2 cup Ricotta Cheese light
- 1 teaspoon Rosemary ground
- 1 teaspoon Thyme
- 1 teaspoon Cumin ground
- 1 teaspoon Coriander ground
- 1 teaspoon Salt
- 1 teaspoon Black Pepper ground
- 1 teaspoon Chili Powder
- 4 dashes Liquid Smoke
- 1/2 cup Cilantro leaves, fresh, chopped
- 1/2 cup Parsley fresh, chopped
- 1 1/2 Lemons juiced
- Spray a dutch oven or a large cooking pot with a few sprays of cooking spray; put onion, peppers, celery and mushrooms in. Cook until soft, stirring frequently, about 30 minutes. When cooked, remove from the pot and set aside. Drain off and discard any liquid remaining.
- Give the large pot another spray or two of cooking spray, add ground beef and cook until browned. Chop artichoke hearts up coarsely and stir into ground beef along with ricotta.
- Add the veggie mixture back into the pot with the beef mixture. Season with the rosemary, thyme, cumin, ground coriander, fresh coriander leaves, fresh parsley, salt, pepper, few slashes liquid smoke, 1 1/2 lemons squeezed, bit of chili powder or chipotle powder. Stir, and sauté a bit to develop the flavours.
- Serve on wraps along with items such as mashed squash (a tablespoon or two of a squash such as butternut spread on burrito wrap before applying any other filling), shredded lettuce, shredded low-fat cheese, low-fat sour cream, avocado slices, chopped tomato, hot sauces.
Makes 8 cups, 1 PointsPlus® per 1/2 cup. However, you effectively use in practice only about 1/4 cup on a burrito in order to leave room for other fillings.
To assemble the burritos, we used Weight Watchers® whole wheat tortillas which are 2 PointsPlus® each, a low-fat cheddar cheese which was 2 PointsPlus per 30g, and a low-fat sour cream that was 1 PointsPlus per 2 tablespoons. We counted as 3 points 1 burrito with a few tablespoons of burrito filling, plus a few of the toppings that we used. For instance, on one burrito, you could use as toppings mashed squash, lettuce, tomato, salsa, and a tablespoon of low-fat sour cream, and on another, swap the sour cream for an avocado slice and a sprinkle of the shredded low-fat cheese.
The ricotta cheese we used was 5% milk fat.
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.